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ATAG OG60..L Manual

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cooking information
tabels
roasting
turbo infra time
meat (1,5 kg) oven temp. °C shelf* oven temp. °C shelf* min.
veal
veal fricandeau 150 - 160 2/3 170 - 180 2/3 60 - 65
rolled veal 150 - 160 2/3 170 - 180 2/3 80 - 90
stuffed breast of veal 150 - 160 2/3 170 - 180 2/3 80 - 90
beef
sirloin (undercut) 200 - 210 2/3 220 - 230 2/3 20 - 25
roast beef 200 - 220 2/3 220 - 240 2/3 30 - 35
rolled loin 150 - 160 2/3 170 - 180 2/3 55 - 65
rolled rib 150 - 160 2/3 170 - 180 2/3 85 - 95
aitchbone 150 - 160 2/3 170 - 180 2/3 35 - 45
pork
pork fricandeau 150 - 160 2/3 170 - 180 2/3 80 - 90
rolled pork loin 150 - 160 2/3 170 - 180 2/3 80 - 90
marbled rolled pork 150 - 160 2/3 170 - 180 2/3 90 - 100
lamb
leg of lamb, pink 150 - 160 2/3 200 2/3 50 - 60
leg of lamb, done 150 - 160 2/3 170 - 180 2/3 85 - 100
rolled lamb 150 - 160 2/3 170 - 180 2/3 95 - 110
shoulder of lamb 150 - 160 2/3 170 - 180 2/3 95 - 110
poultry (1 kg)
chicken 160 - 170 2 170 - 180 2 50 - 60
young turkey (2 - 3 kg) 160 - 170 1 170 - 180 1 120 - 180
duck (wild) 160 - 170 2/3 170 - 180 2/3 50 - 60
game
hare 160 - 170 2/3 170 - 180 2/3 110 - 120
rabbit 160 - 170 2/3 170 - 180 2/3 90 - 120
* from bottom to top
cooking information
tabels
baking
turbo infra time
oven temp. °C shelf* oven temp. °C shelf* min.
cake mixture
cake 140 - 150 2 160 - 170 2 65 - 70
deep cake 140 - 160 2 160 - 180 2 70 - 80
gingerbread 140 - 150 2 160 - 170 2 65 - 75
fruit cake (baking tray) 150 - 170 3 180 - 200 3 35 - 45
fruit cake (loose-
bottomed tin) 150 - 170 2 160 - 180 2 45 - 55
cake base 150 - 170 3 180 - 200 3 20 - 30
small cake 150 - 170 3 180 - 200 3 15 - 25
sponges
sponge cake 150 - 170 3 170 - 190 3 40 - 50
Swiss roll 160 - 180 3 180 - 200 3 15 - 20
shortcrust pastry
apple pie 165 - 175 2 180 - 200 2 50 - 60
cheesecake 150 - 170 2 180 - 200 2 70 - 80
pie base 150 - 170 3 180 - 200 3 15 - 25
shortbread biscuits
– on 1 level 150 - 160 3 170 - 180 3 15 - 18
– on 2 levels 150 - 160 2 + 4 - - 15 - 18
yeast mixtures
flan 180 - 190 3 200 - 220 3 30 - 40
bread 200 - 210 2 220 - 230 2 30 - 40
pizza 190 - 210 3 210 - 230 3 20 - 35
choux pastry
profiteroles 190 - 200 3 210 - 220 3 20 - 30
puff pastry 190 - 210 3 200 - 220 3 15 - 25
oven dishes/gratins
raw ingredients 160 - 180 2 180 - 200 2 60 - 80
pre-cooked ingredients** 160 - 180 2 180 - 200 2 30 - 40
only "au gratin" 180 - 200 2 180 - 200 2 20 - 30
lasagne 170 - 190 2 190 - 210 2 35 - 45
* from bottom to top
** The ingredients here are still hot. If the ingredients have been pre-cooked but have been
allowed to cool, the baking time should be extended.
… 47


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